中文摘要：

初步探索了镁、硫酸根对蔗汁澄清的影响及其作用机理。结果表明，镁盐或硫酸根会使蔗汁的沉降速度明显减慢，同时使清汁纯度明显下降，影响程度随镁盐或硫酸盐含量的增加而加强，主要是因为镁盐与硫酸根的存在，使磷酸与钙的反应并没有生成具有优异除杂脱色的磷酸钙而是粘度较大的磷酸复合物，所生成的絮状沉淀物粒度较小且不结实，导致澄清效果变差。

英文摘要：

Effects of magnesium salt and sulphate on mixed juice clarification and its mechanism were studied. The results indicated that both magnesium salt and sulphate had obvious negative effects on mixed juice clarification, especially settling velocity and apparent purity, and their negative effects become stronger with their contents increase. The main reason could he that the resultant of reaction between phosphoric acid and calcium was a high viscosity and small size complex, not network structure calcium phosphate due to magnesium salt and sulphate existing, which resulted in high settling resistance and poor clarification.